Vegetable Chilli

This chilli is super easy to make and you can pretty much add whatever vegetables you like.  It’s a great way of eating lots of veg and is very tasty too. Serve it with rice, it’s naturally gluten and wheat free and is a great dish to make on a cold winters’ night.

Serves: 8

Diet: Gluten and Wheat Free

Cuisine: American

Type: Main


  • 1 tablespoon vegetable oil
  • 1 onion - chopped
  • 2 carrots - chopped
  • 2 stalks celery - chopped
  • 3 cloves garlic - finely chopped
  • 1 green pepper - chopped
  • 1 red pepper - chopped
  • 1 courgette - chopped
  • 250g mushrooms - chopped
  • 2 x 400g tins chopped plum tomatoes
  • 1 x 400g tin kidney beans - undrained
  • 1 x 198g tin sweetcorn
  • 1 tablespoon chilli powder
  • 1 tbsp ground cumin
  • 2 tsp mixed herbs
  • 1 tsp sugar
  • Salt and black pepper


Prep time: 25 mins Cook time: 30 mins

Heat the oil in a large saucepan and cook the onions, carrots and garlic over a medium heat until just soft. Add the peppers, celery and chilli powder and cook until they are tender – should take around 5 minutes.

Add the mushrooms and courgette and cook for 3-4 minutes, then stir in the tomatoes, sweetcorn and kidney beans. Add the cumin, mixed herbs and sugar and bring to the boil. Season to taste and reduce the heat to medium, cover and simmer for 20 minutes, stirring occasionally.

Serve with rice.